Ginger Butternut Squash Soup Recipe

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Ingredients:

Serving

Directions:

Heat oven to 425.
Split butternut squash and scoop out insides.
Lay squash on parchment lined cookie sheet, insides down.
Bake for 30 - 45 minutes until soft when tested with paring knife.
In stock pot add 2 tablespoons olive oil and scallions.
Cook until soft.
Sprinkle in all spices and stir until lightly toasted.
Add chicken stock, peeled and chopped cooked butternut squash and some salt & pepper.
Cook on medium heat until squash is falling apart, about 10 minutes.
Add the coconut milk and fresh ginger.
Stir until combined.
Remove from heat and leave to cool slightly.
Blend soup in food processor and strain through fine sieve.
Return to clean pot to heat and serve or cool completely to store.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	169.86 Kcal (711 kJ)
Calories from fat	65.62 Kcal
		% Daily Value*
Total Fat	7.29g	11%
Cholesterol	7.2mg	2%
Sodium	349.24mg	15%
Potassium	482.57mg	10%
Total Carbs	19.52g	7%
Sugars	8.27g	33%
Dietary Fiber	1.9g	8%
Protein	8.68g	17%
Vitamin C	8.1mg	13%
Vitamin A	0.2mg	8%
Iron	1mg	5%
Calcium	36.1mg	4%

Amount Per 100 g
Calories	55.26 Kcal (231 kJ)
Calories from fat	21.35 Kcal
		% Daily Value*
Total Fat	2.37g	11%
Cholesterol	2.34mg	2%
Sodium	113.62mg	15%
Potassium	157mg	10%
Total Carbs	6.35g	7%
Sugars	2.69g	33%
Dietary Fiber	0.62g	8%
Protein	2.82g	17%
Vitamin C	2.6mg	13%
Vitamin A	0.1mg	8%
Iron	0.3mg	5%
Calcium	11.7mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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